Food MENU
FRONT BACK
SHOP LINGO VIETNAMESE BAGUETTE- Thin and crispy on the outside, soft and airy on the inside. Inspired by the era of French colonialism( 1874-1954).
VIETNAMESE MEATBALLS- Proteins marinated in honey, caramel and onion. Formed into fl at patties and char-grilled to burn sweetness away and create a complex grilled fl avor. We make ground pork and ground chicken Vietnamese-style meatballs.
BEAN THREAD NOODLES- Clear, fi rm-textured Asian noodles made from low-carb mung beans. DAIKON- Mild-fl avored Central Asian radish that looks like a large, bright white carrot. AIOLI- Provençale mayonnaise-like sauce made from olive oil, egg yolk and lemon juice. We use pasteurized eggs for health safety. NUOC MAM- Vietnamese vinaigrette made from rice vinegar, fi sh sauce, lime juice and palm sugar. SRIRACHA- Spicy red chili garlic sauce made from red peppers, garlic, vinegar and sugar. Named after the town in Thailand where it was fi rst made. MORTADELLA- Cured pork sausage originally produced in Bologna, Italy. Popular sandwich meat available throughout Vietnam.
TAMARIND- A subtropical plant originally brought to Southeast Asia from Africa along the spice route trails. Within the plant pods lies a fl eshy fruit known for both sweet and sour tastes.
* This menu is for presentation purposes only. This is not the final restaurant menu.- Mark B.